Gastronomic Identity, Tourist Experience and Destination Image: A Conceptual Model Cover Image

Gastronomik Kimlik, Turist Deneyimi ve Destinasyon İmajı: Kavramsal Bir Model
Gastronomic Identity, Tourist Experience and Destination Image: A Conceptual Model

Author(s): Didem Uzun, Şimal Yakut Aymankuy
Subject(s): Business Economy / Management, Tourism, Socio-Economic Research
Published by: SD Yayınevi
Keywords: Gastronomy; Gastronomic identity; Tourism; Experience Economy; Destination image;

Summary/Abstract: This research aims to develop a conceptual framework to explain the role of gastronomic identity in destination identity, tourist experience, and destination branding processes. Despite the increasing number of empirical studies, there is no integrative conceptual model in the literature that relates tourist experience to destination image and explains gastronomic identity as a strategic resource. The study employed the document analysis technique from qualitative research methods; current literature, academic publications, and theoretical approaches related to the subject were systematically examined. Accordingly, national and international academic publications addressing the relationship between gastronomy, gastronomic identity, and tourism were systematically scanned, and the data obtained were analyzed using thematic analysis methods. Within the scope of the study, gastronomic identity was defined as a unique structure nourished by local production methods, geographical indications, and cultural rituals. It was emphasized that this structure is an irreplaceable strategic resource for destinations. As a result of the research, a model based on the hierarchy “Gastronomic Identity ➔ Tourist Experience ➔ Destination Image” was proposed to address the theoretical gaps in the literature. This model explains how gastronomic resources are transformed into tangible outputs (brand loyalty and preference) through processes (branding and experience design). Prepared from an interdisciplinary perspective, this study reveals that gastronomic identity is not only a marketing tool but also a chain benefit element for cultural sustainability and local development. The study is considered to offer a unique contribution to the literature, particularly given the limited number of theoretical models that address gastronomic identity in a holistic manner, and is expected to provide a theoretical foundation for future empirical research conducted specifically on destinations.

  • Issue Year: 10/2026
  • Issue No: 42
  • Page Range: 101-116
  • Page Count: 16
  • Language: Turkish
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